Limeleaf Kitchen combines classical culinary training with Thai ingredients and local farm relationships, delivering food that is seasonal, honest, and technique-driven.
Chef Chris Richards-Jones trained in England and France and developed broad international experience while working in private yachting. At Limeleaf Kitchen, that background is applied to produce from the family farm and trusted regional growers around Chiang Mai, creating a clear farm-to-table standard for both restaurant service and workshops.